Precision Fermentation

After various companies have managed to crack the “meat code” plant-based and now successfully imitate burger patties, chicken schnitzel or gyros with mainly soy and peas, it is now on to the other foods of animal origin such as milk, ice cream, yogurt and cheese. An extremely promising process here is “precision fermentation”, which is currently bringing media attention to “Lab-Grown Dairy” in particular. The future prospects for potential customers of the companies active here are more than rosy: in Germany alone , around one in three would like to reduce their consumption of dairy products.

Startup Perfect Day says “Change the process, not the food.” and offers plant-based dairy products without the drawbacks of factory farming, lactose, hormones or antibiotics. After ice cream, you now develop cheese and yogurt. The highlight: fungal fermentation makes it possible to produce milk proteins, i.e. whey and casein proteins, that are identical to those in milk. Last year, Perfect Day launched its first commercial product, an animal-free dessert developed with Brave Robot ice cream. And researchers at the University of Helsinki in Finland have used precision fermentation to develop the first mushroom-based protein , one of the most important protein ingredients in the food industry.

Best practices: PERFECT DAY FOODS, QOA, FORMO

Photo: Unsplash, Green Queen